Is there a food you hated as a kid but now you love it? It was hominy for me. Couldn’t stand it. Wanted to like it as an adult but several attempts with southwestern food such as posole were unsuccessful. Until I tried this rice. Now I am in love with hominy–at least in this dish.
You will find this recipe behind the comfort food tab in my personal cookbook. It’s right up there with Rotisserie Chicken and Mushroom Chowder for a not-so-good kind of day. If you have been sick, this simple dish seems to have restorative and magical powers.
I suppose you could substitute other herbs for the cilantro but then you must call it something else, because cilantro is the main flavor in this mild rice dish. Thanks to my brother-in-law, Tom, for the recipe. I think of him every time I make it. Along with my sister-in-law, they have put out many delicious spreads for our family celebrations, often including this rice.
Rice cooked in chicken broth with hominy and cilantro added.
- Jasmine, basmati, or long grain rice
- Chicken broth
- 1 can golden hominy, drained
- Chopped cilantro
- Salt and pepper
- Prepare rice according to package using chicken broth (the richer the better) instead of plain water. Amount depends on how many servings are desired but start with at least 2 cups uncooked rice. Or use a rice cooker–my preference. If you have any trouble cooking rice to your satisfaction, you need a rice cooker too. It is fool-proof, cooks on a timer and clean-up is easy. What else could you ask for? (Later) I just thought of something else you could ask for–a warming cycle to keep it warm for hours, if necessary. No problem with a rice cooker.
- When rice is cooked and tender, combine with hominy, butter, salt and pepper. Add cilantro just before serving. Except for the hominy, exact amounts are not prescribed. Actually, even the hominy is negotiable. Season to your own tastes. Freezes amazingly well.